clarify- trans fat in meat

i understand that there are naturally occurring trans fats in meats and full-fat dairy.
are these harmful, or is the small amount negligible to human health? what differentiates trans fat found in meat vs. industrialized processed foods? and how does trans fat in meat act in the human body, assuming it's not as dangerous as the other kind?

i'm under the impression that, the trans fat in meat is fine (as long as it's not the artificially rendered trans fat made in a lab.)

btw, this question came up because i was planning on making beef tongue (lengua), and i read that it was a fatty piece of meat. apparently, it has over 50g fat (yay) but i noticed that it also has 2.2g trans fat. hence the wonder.

2
Answers

Dr. Kurt Harris explains about trans fats, which are a triglyceride where the fatty acid is
unsaturated – it has at least one double bond, and the carbon atoms on either side of the double
bond have hydrogen atoms on opposite sides. This makes the shape of the molecule similar to a
saturated fat, so that it is more-or-less straight. There are trans fats found in nature, they can be
up to a few percent (usually 2%) of the fat in the meat of ruminants and in dairy fats. However,
the predominant type of natural trans fats are conjugated linoleic acid (CLA), otherwise known
as rumenic acid, and its precursor vaccenic acid. Vaccenic acid (C18:1 trans-11) can be converted
to CLA by humans, which is not only proposed likely free of the negative metabolic effects of
the dominant artificial trans fats (like Elaidic acid), but possibly has anti-cancer properties. Both
of these “good trans fats” are made by bacteria in the stomach of ruminants, and like the long
chain n-3 PUFAs they are made in greater amounts on a grass-only diet. So grass- finished
ruminant milk products and fatty meat will have these good trans fats, and they are good for us.

haha "good trans fats!" interesting to learn that not all trans fats are of the demonized lab-constructed 'hydrogenation of oil' variety.